Chile Puya

Puya ChileI don’t recall ever finding Chile Puya in Texas or California markets. It’s common in Southern Mexico, where I remember buying it in the market at Tecomán, Colima.

Spicier than New Mexico or Pasillas but not as hot as Chile de Arbol – and almost a cherry-like fruitiness. Delicious find in Albuquerque at Los Altos Ranch Market on Atrisco.    

Taco sauce:

2 cups loose chile puya without seeds or stems
1 Tbs cominos
1 Tbs minced garlic
1 Tbs olive oil
1 Tsp kosher salt

Cover the chiles with water in small saucepan and bring to a boil.  Crush cumin seed and add, reduce to simmer for one hour.  Dump all into blender and add garlic, oil and salt.  Puree on high for 30 secs.